Herb Butter Roasted Spatchcock Chicken

• 1 (3-4 pound) whole chicken, spatchcocked
• 4 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• Zest of 1 lemon
• 2 tablespoons olive oil
• Optional: lemon wedges and fresh herbs for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a small bowl, mix softened butter, garlic, thyme, rosemary, parsley, salt, pepper, and lemon zest until well combined.
3. 3 Pat the chicken dry with paper towels and season generously with salt and pepper.
4. 4 Using your fingers, gently loosen the skin of the chicken over the breast and thighs.
5. 5 Distribute the herb butter mixture evenly under the skin and over the surface of the chicken.
6. 6 Place the chicken on a roasting pan or baking sheet and brush olive oil over the skin.
7. 7 Roast in the preheated oven for about 60 minutes, or until the internal temperature reaches 165°F.
8. 8 Remove from oven and let rest for 10 minutes before carving.
9. 9 Garnish with lemon wedges and fresh herbs, if desired, before serving.

Equipment

• Roasting pan or baking sheet
• Oven-safe meat thermometer

Variations

• Add a bit of smoked paprika to the herb butter for a smoky twist.
• Substitute the lemon zest with orange zest for a different citrus profile.

Substitutions

• If fresh herbs are unavailable, use 1 teaspoon dried thyme and rosemary each.
• For a dairy-free option, use olive oil and omit the butter.

Pairings

• Roasted potatoes
• Steamed asparagus
• Cornbread

Nutrition

Tips

• For extra crispy skin, you can start the chicken under the broiler for 2-3 minutes at the end, watching closely to avoid burning.
• Make sure your chicken is fully dry before applying the butter to ensure crispy skin.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven to maintain crispiness.

Freezing: This dish can be frozen before roasting. Wrap the seasoned chicken tightly and freeze. Thaw in the refrigerator overnight before cooking.

Serving Suggestions

• Serve with roasted vegetables or a fresh green salad for a complete meal.
• Pair with a light white wine for a refreshing contrast.

FAQ